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Grilled Steak and Portobello Stacks

 Grilled Steak and Portobello Stacks
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Murphy, Coeur d' Alene, Idaho
4-8 ServingsPrep: 45 min. + marinating Grill: 20 min. + standing

Ingredients

  • 2 tablespoons plus 1/4 cup olive oil, divided
  • 1 tablespoon herbes de Provence
  • 1 beef tenderloin roast (1-1/4 pounds)
  • 4 large portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • BALSAMIC ONION:
  • 1 large onion, halved and thinly sliced
  • 4-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • HORSERADISH SAUCE:
  • 1/2 cup sour cream
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • SANDWICHES:
  • 12 slices white bread
  • 1/4 cup butter, melted
  • 4 cups spring mix salad greens
  • 2 tablespoons red wine vinaigrette
  • 3/4 cup julienned roasted sweet red peppers

2 of 2

Grilled Steak and Portobello Stacks (continued)

Directions

  • In a small bowl, combine 2 tablespoons oil and herbes de Provence.
  • Rub over tenderloin; cover and refrigerate for 2 hours. Place
  • mushrooms in a small bowl; toss with vinegar and remaining oil.
  • Cover and refrigerate until grilling.
  • In a large skillet, cook the onion, sugar, salt and pepper in oil
  • over medium heat for 15-20 minutes or until golden brown, stirring
  • frequently. Remove from the heat; stir in vinegar. Set aside.
  • In a small bowl, combine the sauce ingredients. Cover and refrigerate
  • until serving.
  • Grill tenderloin and mushrooms, covered, over medium heat for 8-10
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°) and mushrooms are tender. Let
  • tenderloin stand for 10 minutes.
  • Meanwhile, brush both sides of bread with butter. Grill over medium
  • heat for 1 minute on each side or until browned. Toss salad greens
  • with vinaigrette. Cut tenderloin and mushrooms into thin slices.
  • Divide mushrooms among four slices of bread. Layer with roasted
  • peppers, greens and another slice of bread. Top each with onion
  • mixture and beef. Spread sauce over remaining slices of bread; place
  • over beef. Cut each sandwich diagonally in half. Yield: 4-8
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.